post Herbie’s Saturday Curry is an easy way to get into the joys of curry making. In this video, Herbie shows the basic steps that can be used for a wide range of beef and lamb curries.
Herbie Makes His Saturday Curry
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post Spices and Spice Blends for Vegetarian and Vegan Cooking
In this short video, Ian "Herbie" Hemphill talks about how Herbie's Spices, herbs and spice blends are all suitable for vegetarian and vegan cooking. A great spice blend for vegan meals is Aloo Gobi Masala. All ingredients are listed on the labels, so you know exactly what you are getting. For a wealth of information on spices, herbs and making your own spice blends,
post Herbie’s Newsletter Summer 2019 – 2020
We’re all in accord about single-use plastics. Having seen huge drifts of plastic in the pristine seas off the Indonesian islands, we know just how important it is to get rid of those shopping bags, plastic wraps and sandwich bags. When one gets emotional about bad plastics, it’s easy to begin to demonize all plastics, and perhaps it’s timely to repeat this message from our Newsletter of some years ago.
post Spices & More in South India Jan-Feb 2020
We invite you to join us, Herbie and Liz, as we return to our beloved India to take you to some places where many tourists don’t go! And some amazing places that you just can’t miss. This is designed as a holiday, not an endurance test, and we have made the itinerary a little more leisurely than some earlier tours, so that you arrive home refreshed and well. Be a part of our small group and join the fun!
post Herbie’s Newsletter Spring 2019
What kind of meal do you think of when you hear the word “curry”? The origin of our English word is Kari, meaning a spiced sauce. The English took the idea back home from the colonies, and the classic Madras curry – well-balanced and flavoursome - became a staple in the English household. The French, meanwhile, had colonized the Pondicherry area on the south-eastern
post Newsletter Winter 2019
What is Single Origin? We see it emblazoned on tea, coffee, spices and other foodstuffs. It’s pretty simple really. If all your potatoes have been grown in the Hunter Valley, they are single origin from that region – they don’t all have to come from the same farm. If, say, a coffee blender buys beans from Africa and South America, and mixes them all
post Easter Spice Essentials
With Easter just around the corner, it’s time to think about the spices you’ll need for your Easter recipes. For all those sweet recipes such as cakes, biscuits and hot cross buns, cinnamon, allspice, cloves and cardamom are traditional, along with Mixed Spice. For extra fragrance and flavour, try using our Fragrant Sweet Spice Blend as an aromatic substitute. Easter is a great time
post Herbie’s Newsletter – Winter 2022
Happy birthday to us, happy birthday to us ….. on 7th July this year we celebrate the twenty-fifth anniversary of the opening of Herbie’s Spices. When we opened the doors of our little shop in the chilli-red terrace in Rozelle, little did we know that it would become a destination for local, interstate and international cooks and foodies. Our business plan all those years
post Peppercorns – What’s Your Favourite?
When we think of peppercorns, it is easy to think of them in terms of black pepper, and well, is black pepper just black pepper? More about white pepper and other pepper varieties later, for now we want to tell you about the different black peppercorns, and the nuances in aroma and taste each type has. Pepper vines are a particularly attractive sight in
post Herbie’s Newsletter Autumn 2022
We took a break over the Christmas/New Year period, and arrived home, tired and jet-lagged, to a mostly empty fridge. It was definitely a moment to appreciate our hero spice mix, Lentil and Dhal Spice, which pulled together a delicious, easy meal using pantry staples and surviving silverbeet in the pot outside our kitchen door. What did we eat? This: SPICED RED LENTIL AND
post Nigella – ‘The Spice That is’!
Cooks are discovering a culinary seed spice that believe it or not has been ubiquitous for many years. Those little black seeds we see on Turkish bread, are more often than not nigella seeds! The nigella of culinary use is an erect annual, a member of the buttercup family and close relative to the decorative plant that is known as ‘love-in-a-mist’ (N. damascena). Nigella
post ALL ABOUT ZA’ATAR
Za’atar, (often spelled zaatar, zartar, zatar) is a Middle Eastern spice blend that is used to flavour breads, and to season dishes in much the same manner as Mixed Herbs are used in Western cooking. The term Za’atar tends to create some confusion in the marketplace, as this Arabic word is used in many Middle Eastern countries to describe both the herb thyme, and
post Herbie’s Newsletter Summer 2021 – 2022
This time last year, we thought the worst of COVID-19 was behind us. We know now that it was just the beginning of another annus horribilis thanks to the Delta strain, but our changed conditions seemed to bring kindness and humanity to the fore. As always, food has been a comfort and a blessing. We’re coming to you a little earlier than the new
post Herbie’s Newsletter – Spring 2021
Home Made Pizza Like so many Australians, we have had plenty of lock-down time during winter. Our fabulous local pizzeria closed for a time, and we had to make our own pizza – not so difficult, really. Here’s a simple dough recipe: mix 400g white bread flour with 1½ teaspoons of dry yeast and 1 teaspoon Italian Herbs. Dissolve ½ teaspoon of salt in
post Welcome to our New Website
The first thing you will notice is that this website looks quite different to the one you may be used to. In response to the many questions we have received from our customers over the years, we have built in many new features that will enhance your shopping experience. While navigating the site is intuitive, we've described some of the many new features here.
post Herbie’s Spices Newsletter – Winter 2021
Following through on our gradual revision of the Spice Kits, we’ve had a look at the Al Fresco kit. At our place, outdoor meals often include big sharing platters, which enable those who are hungry to really dig in, and those with bird-like appetites to pick gently at morsels, without any embarrassment about how much is put on, or left on, the plate. So we’ve
post Black Pepper Beef Recipe at Spice Village, Kumily, Kerala, India
Braised Black Pepper Beef, with Chef Manoj at Spice Village, Kumily, Kerala, India Serves 4-6 1kg beef tenderloin, trimmed Masala Marinade 1 tablespoon extra virgin coconut oil ½ cup grated fresh coconut 2 shallots, peeled and sliced 2 teaspoons coriander seeds 5 small dried red chillies, seeds removed and chopped 3 sprigs curry leaves 1 tablespoon crushed black pepper Braising Curry Sauce 1 tablespoon extra virgin coconut
post Herbie’s Spices Newsletter – Autumn 2021
We trust that you have all survived Australia’s quiet introduction to the new year. Isn’t it wonderful that, in times of trial and frustration, cooking, eating and sharing bring such consolation? For those of us separated from our loved ones by insurmountable obstacles, we can be encouraged by improving conditions this year.
post Herbie makes Avial (South Indian Vegetable Curry) in South India
Herbie loves being in South India, the food and the people. In this video he makes Avial (a South Indian Vegetable Curry). Making lightly spiced meals is one of life’s great pleasures, made all the simpler with our Herbie’s Spices all-natural spice blends.